tangy sweet and sour meatloaf

Do you ever have leftover Chinese food? If you are like me, you make sure you do. I love to have leftovers the next morning for breakfast. Usually, even after gorging on leftovers, there are still a few items remaining. There is always white rice left and often there is sweet and sour sauce. If I happen to have these two ingredients, I make this: Sweet and sour meatloaf. Maybe I shouldn't call it meatloaf...it's really a poultry loaf,but I'm not sure that it sounds very appetizing. I think I'll stick with meatloaf. Now, I love they basic meatloaf, made with ground beef, however, this one is special. It just doesn't seem that heavy, and the flavors just pop. It serves up well, next to a fried rice and an Asian style salad. Be careful not to cook it on too high of a temperature...it will dry out the turkey as well as burn the sweet and sour sauce. Sweet & Sour Meatloaf
printable version

2 lbs ground turkey
1 cup red onion, diced
1 cup bell pepper (red, yellow, or yellow), diced
1 cup rice, cooked and cooled
1 teaspoon salt
1 teaspoon pepper
2 eggs
1/4 cup panko bread crumbs
1 Tablespoon Dijon mustard
2 Teaspoons Worcestershire
1 cup sweet and sour sauce

In a bowl, combine all of the ingredients, excluding 1/4 cup of the sweet and sour sauce. Smash all ingredients together well and form into a loaf on a foil lined sheet pan. Spread the remaining sweet and sour sauce over the top. Bake in a 350 degree preheated oven for 40 minutes or until the internal temperature reaches 165 degrees. Juices should run clear. Let sit for five minutes before slicing.